Mustard and lemon sausages with carrot mash

Nigel’s version of bangers and mash is quick, easy and full of flavour. Try it today and taste the difference.

By Nigel Slater

From Nigel Slater’s Simple Suppers

Ingredients

8 plump pork sausages

2 tbsp grain mustard

a tbsp smooth Dijon mustard

3 heaped tbsp runny honey

2 tbsp lemon juice

For the mash

750g/1lb 10oz carrots

a large knob of butter

Method

Set the oven at 200C/400F/Gas 6.

Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly.

In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat.

Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender.

Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top.